Mongolian Chicken

Ingredients

• Boneless Skinless Chicken Thighs

  Freshdirect

  20 oz raw or 565g

• 100% Corn Starch

  Safeway

  2 tbsp or 16g

• Olive oil

  3 tbsp or 41g

• Garlic

  raw

  1 clove or 3g

• Ground ginger

  1 tsp or 2g

• Soy sauce

  regular sodium, shoyu

  ¼ cup or 64g

• Water

  1 cup or 237g

• Brown sugar

  ¼ cup unpacked or 36g

• Scallions

  tops only

  ½ cup chopped or 36g

Directions

1. Slice chicken thin. Place chicken and cornstarch in a resealble plastic bag, shake to coat evenly.
2. Heat the vegetable oil in a large poan over high heat. Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned. Cook in bultiple batches if needed.
3. Remove chicken from the pan and place on a plate lined with paper towels. Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
4. Mix 2 tsp of corn starch with 1 T of cold water. Add to sace and bring to a boil until just thickened. Add the chicken and green onions to the pan and toss to coat with the sauce.